Turkey Noodle Soup

So, I actually posted this recipe back in January 2013, but during one of my sessions tweaking my blog site I accidentally  deleted it :(  Oh well, the weather is still cold so it's not too late to make soup!  This is the best turkey noodle soup I ever had, I think that is due to the homemade turkey stock*.  The stock is very time consuming to make, but you can freeze what you don't use.  I'm sure you could use store bought stock (I would suggest using low sodium & organic), but you'll be missing out on a wonderful depth of flavor.  My husband and I cooked 2 turkeys on Thanksgiving and one on New Year's Day, so we froze the cooked, unused meat and the carcasses.  By using leftover cooked turkey and pre-making the stock, the actual prep & cook time of the soup is less than 30 minutes, so it's an easy weekday meal.  I hope you enjoy this as much as I do!

* Please see Martha Stewart's site for "Easy Turkey Stock" http://www.marthastewart.com/336482/easy-turkey-stock  Turkey Noodle Soup recipe adapted from Martha Stewart.

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Turkey Noodle Soup: 


  • 2 tablespoons of unsalted butter
  • 2-3 celery sticks, medium dice
  • 3 carrots, medium dice
  • 1 medium white onion, medium dice
  • Kosher salt and fresh ground pepper
  • 8 cups of "easy turkey stock" (see link above) 
  • 2 cups of egg noodles
  • 2 sprigs of fresh rosemary
  • 1 tablespoon thyme
  • 2- 5 inch rinds of Parmigiano-Reggiano
  • 3/4 - 1 pound of shredded, cooked turkey




  • In a large stock pot, melt butter over medium-high heat.  Add celery, carrots, and onion.  Add a large pinch of salt and cook until onion softens.
  • Add stock and bring to simmer.  Add noodles, rosemary, thyme, 2 teaspoons of salt, 1/2 teaspoon of pepper and cheese rinds.  Cook until noodles are tender, about 10-12 minutes.  Add the shredded turkey and heat through, 5-8 minutes.  Remove sprigs of rosemary and cheese rinds prior to serving.

 Serving options:  Garnish with fresh rosemary and serve with focaccia bread.